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Instant Pot Cornbread Made from Scratch

I don’t know where you live, but it’s been incredibly hot in Florida this summer. And for that reason, the oven has not been used in several weeks. So I’ve been on a mission to create recipes for some of my favorite foods without heating up the whole kitchen… And this Instant Pot Cornbread is a result of that!

Sweet or Non-Sweet Cornbread?

I don’t believe that cornbread should be sweet. Nothing against anyone who chooses that, it’s just not the way I grew up eating it. However, I find that adding just a little bit of sugar points to the actual corn flavor and makes it taste more like cornbread… If that makes any sense at all.

The Process

Add all dry ingredients to a large mixing bowl – cornmeal, flour, baking powder, and salt.

Whisk them together.

In a separate mixing bowl – add melted butter and sugar.

Whisk together until sugar has melted.

Add eggs to butter mixture…

… and whisk until fully combined.

Add buttermilk…

…and whisk again.

Pour wet ingredients into bowl with dry ingredients.

Stir together until fully combined. A few lumps may remain, and that’s okay.

Spray a 7×3 push pan with nonstick cooking spray.

Pour batter into pan and spread out evenly.

Cover pan with aluminum foil.

Place 3-inch trivet in cooker, along with 1 1/2 cups of water.

Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

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Pressure Cooker Coconut Rice with Fresh Herbs

When we think of perfectly cooked rice, we usually think of fluffy, tender, individual grains of rice. In the typical rice recipe, sticky, gummy rice is to be avoided at all costs. Unless of course, you’re intentionally trying to make sticky rice, a staple food in northern Thailand. Now, while I am definitely not from Thailand, I do appreciate cuisine from all around the world. And this pressure cooker coconut rice is reflective of that.

Mint in a savory dish?

While you may think of spearmint gum, mint chocolate chip ice-cream, and other sweet treats when we hear the word “mint”, it’s actually a versatile herb that works well in both sweet and savory dishes. It pairs perfectly with the other flavors of this dish. If cooking savory dishes with mint is new to you, trust us, it works. Maybe give this Spring Pea and Mint Risotto a try!

The Process

Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.

In a mixing bowl, combine coconut milk and vegetable broth.

Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.

Meanwhile, take a few leaves of mint and basil…

… and chop them as finely as you can.

Then, use a fork to fluff rice. (This rice recipe will be both sticky and clumpy, not individual grains – perfect for serving with something with lots of liquid to soak it up.)

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Instant Pot Curry with Chickpeas, Tomatoes & Spinach

First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it’s been a big hit every time I’ve served it! Try it with this Coconut-Herb Rice.

I’ve eaten a lot of “quick and easy” curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I’ve taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe…? Lol.)

The Process

Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.

And the AMAZING Result…

Instant Pot Curry!

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Instant Pot Curry with Chickpeas, Tomatoes and Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Course
Main Course

Cuisine
Indian

Prep Time5minutes

Cook Time20minutes

Total Time25minutes

Servings6

Calories321kcal

AuthorThe Foodie Eats

Ingredients

2Tbsp.olive oil

1/2cupyellow oniondiced

1 1/4tsp.sea saltdivided

1Tbsp.fresh gingergrated

1Tbsp.garlicminced

2Tbsp.curry powder

14.5oztomatoesfire-roasted, diced

13.5oz.coconut milk

13.5ozchickpeasdrained

8oz.fresh baby spinach

Instructions

Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.

Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.

Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.

Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

Nutrition Facts

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

Amount Per Serving

Calories 321Calories from Fat 189

% Daily Value*

Total Fat 21g32%

Saturated Fat 13g65%

Sodium 447mg19%

Potassium 814mg23%

Total Carbohydrates 28g9%

Dietary Fiber 8g32%

Sugars 5g

Protein 9g18%

Vitamin A83.6%

Vitamin C28.8%

Calcium11.8%

Iron37%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Baked Beans

Quick, Sweet, and Tangy

There’s not always time to cook from scratch, but that doesn’t mean you have to sacrifice taste. This quick version of Instant Pot baked beans definitely delivers! The flavors are bold, while the method is quick and easy. It’s perfect for a summer barbecue or potluck!

Why are they so Tangy?

I don’t know about you, but I love acidity in my food. Whether it be some sort of vinegar or citrus juice, acidity can really bring an otherwise boring dish to life! That being said, these beans have more vinegar in them than usual. This is totally intentional. But, if you’re not into that, you can easily reduce the amount of vinegar from 1/4 cup to 2 tablespoons.

From scratch. But with a small cheat.

We all know the benefits of cooking from scratch – usually a higher quality product and you know exactly what’s inside. Well, this Instant Pot baked beans recipe is very close to scratch, but with one small cheat – we are using canned navy beans instead of dried beans. We could have taken it a step further and used pork’n beans, but then the whole idea of “from scratch” would be out the window. For this reason, these beans will have a lighter color than if you’re using dried beans or canned pork’n beans.

I really recommend making these the day before you want to serve them. The longer the beans sit in the juice, the darker they will become. Not that they will taste any different, but they will just look more like what your guests are accustomed to seeing. If you’re interested in the full “from scratch” version, click HERE!

The Process

Cut up bacon into 1/2-inch pieces.

Using sauté setting – Add bacon to pot.

Cook bacon until almost crispy.

Then add onions and cook until soft and translucent.

Remove bacon, onions, and bacon fat from pot. Keep the bacon and onions for this recipe. Reserve bacon fat for another use or discard.

Return bacon and onions to pot, along with vinegar.

Continue cooking for about a minute, making sure to scrape up all the fond (brown bits) from the bottom of pot.

Add all remaining ingredients and mix well. Lock lid and cook for 5 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about 15 minutes). Serve and enjoy!

And the AMAZING Result…

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Instant Pot Baked Beans - Quick, Sweet, and Tangy

There's not always time to cook meals from scratch, but that doesn't mean you need to sacrifice taste. This quick version definitely delivers!

Course
Side Dish

Cuisine
American

Prep Time5minutes

Cook Time25minutes

Total Time30minutes

Servings16

Calories221kcal

AuthorThe Foodie Eats

Ingredients

8bacon stripsthick-sliced

1/2cupyellow oniondiced

1/4cupapple cider vinegar

1cupchicken broth

1/3cup100% maple syrup

1/3cupbrown sugar

1/3cupketchup

1Tbsp.Worcestershire sauce

2tsp.dry mustard

1/4tsp.black pepper

64oz.canned navy beans

Instructions

Using sauté setting – Add bacon to pot and cook until almost crispy. Then add onions and cook until soft and translucent. Remove bacon, onions, and bacon fat from pot. Keep the bacon and onions for this recipe. Reserve bacon fat for another use or discard.

Return bacon and onions to pot, along with vinegar. Continue cooking for about a minute, making sure to scrape up all the fond (brown bits) from the bottom of pot.

Add all remaining ingredients and mix well. Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (will take about 15 minutes). Serve and enjoy!

Recipe Notes

These beans will have a lighter color than either using dried beans or canned pork'n beans. For this reason, I really recommend making these the day before you want to serve them. The longer the beans sit in the juice, the darker they will become. Not that they will taste any different, but they will just look more like what your guests are accustomed to seeing.

These beans have more vinegar in them than the typical recipe. This was intentional, as we wanted a sweet yet tangy recipe. This can easily be adapted to personal preference. For less tangy beans, reduce the amount of vinegar from 1/4 cup to 2 tablespoons.

Nutrition Facts

Instant Pot Baked Beans - Quick, Sweet, and Tangy

Amount Per Serving

Calories 221Calories from Fat 36

% Daily Value*

Total Fat 4g6%

Saturated Fat 1g5%

Cholesterol 7mg2%

Sodium 641mg27%

Potassium 415mg12%

Total Carbohydrates 34g11%

Dietary Fiber 5g20%

Sugars 10g

Protein 10g20%

Vitamin A0.6%

Vitamin C1.8%

Calcium6.7%

Iron12.6%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top. But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

The Difference Between Butter Beans and Lima Beans

There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.

So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.

Baby Lima Beans vs. Lima Beans

Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.

The Process

(Easiest on the Whole Internet!)

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!

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Maple Bacon Brussels Sprouts

Air Fryer or Oven!

Believe it or not, I did not grow up eating Brussels sprouts. I’m pretty sure that’s because my mother hated them. If only she had this maple bacon Brussels sprouts recipe! These are both tender and crispy, as well as semi-sweet and savory! They are everything you want them to be.

My Favorite Part of This Recipe…

Call me crazy… but I LOVE the “burned” crispy leaves that separate from the sprouts when you toss them! I usually toss them a little more than necessary just to have more of them, especially in the air fryer preparation. They add both texture and flavor.

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Sautéed Collard Greens Recipe

I grew up eating collard greens on a regular basis. I mean, they are pretty much the quintessential southern food. And we ALWAYS cooked them in some sort of pork fat – ham hocks, smoked neck bones, or even pig tails. It wasn’t until my adulthood I that realized the beauty and deliciousness of sautéed collard greens!

Hear me now, believe me later… You don’t even need bacon (or chicken stock for that matter) to make delicious sautéed collard greens. After eating vegan for a season, I discovered that you can have perfectly tender and flavorful greens in just about 30 minutes! And enjoy them without any animal fat. Trust me!

The Process

Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

Stack 7 or 8 leaves and roll them tightly, like you would a cigar.

Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

Using a large sauce pan over medium-high heat – add oil and onions and cook for a few minutes, until onions are softened and translucent.

Add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don’t let the garlic become brown.

Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

If all the stock evaporates, feel free to add more about 1/2 cup at a time. You only want enough liquid to produce steam.

Ingredients

Instructions

Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

Stack 7 or 8 leaves and roll them tightly, like you would a cigar. Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent. Then add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.

Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

Serve and enjoy!

Recipe Notes

If all of your greens won't fit in your pan at first, cooke them for a few minutes then add the rest (in batches if necessary). The greens will cook down in size pretty quickly.

Nutrition Facts

Sautéed Collard Greens

Amount Per Serving

Calories 115Calories from Fat 63

% Daily Value*

Total Fat 7g11%

Saturated Fat 1g5%

Sodium 140mg6%

Potassium 270mg8%

Total Carbohydrates 10g3%

Dietary Fiber 4g16%

Sugars 3g

Protein 3g6%

Vitamin A116%

Vitamin C50.8%

Calcium27.2%

Iron3.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Mashed Potatoes

I know, I know… Who needs another recipe for pressure cooker mashed potatoes? But trust me on this one. These are actually different – and in the best way! They have a rich, creamy texture (I know, nothing new) and a bold flavor!

Most mashed potatoes use a combination of a few different ingredients: butter, milk, sour cream, and garlic. Well, we’ve changed it up just a bit. We’re using evaporated milk instead of regular milk. And we’ve added onion powder for an unexpected kick. And we love it! The potatoes are perfect with other highly seasoned dishes – like steak or short ribs!

Why Use Evaporated Milk?

The purpose of the evaporated milk (usually used in baking) is simple: the flavor. Sure, you can absolutely use any milk in pressure cooker mashed potatoes. So the only reason to choose any over another is the flavor, right?

My mom always used evaporated in her baked mac and cheese, which was my favorite food for most of my life. So I must’ve developed a taste for it over the years because now I use it every chance I get. Lol… But it really is delicious, so you should try it too!

The Process

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

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Pressure Cooker Sweet Potatoes

I often find myself in need of something super simple and quick for dinner. Especially when it comes to side dishes. Well, I’ve finally jotted down my go-to recipe for delicious pressure cooker sweet potatoes!

I’ve cooked these potatoes more times than I can count, but I’ve never actually taken into account how much of anything I was adding. I guess I get that from my mom. But my wife has changed me! She wants me to be able to recreate dishes time-after-time. So, for that reason, I have begun the process of documenting measurements in food – particularly the less sexy side dishes that we eat on a regular basis.

The Process

Place 5 large sweet potatoes in pressure on top of trivet. Add 1 1/2 cups water. Lock lid and set manual timer for 20 minutes at high pressure. Once cooke time is complete, allow pressure to release naturally (about 15 minutes).

Remove skin from potatoes and also trim any dark spots.

This is definitely the easiest way to cook sweet potatoes. There is almost zero waste!

Transfer potatoes to large mixing bowl.

While potatoes are cooking – in a small sauce pan over medium heat, add butter, brown sugar, vanilla, salt, nutmeg, and lemon juice.

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Pressure Cooker Sweet Potatoes

Easy and delicious mashed sweet potatoes, perfect for a weeknight side dish.

Course
Side Dish

Cuisine
American

Prep Time5minutes

Cook Time35minutes

Total Time40minutes

Servings10

Calories221kcal

AuthorThe Foodie Eats

Ingredients

3 1/2lbs.sweet potatoes

1 1/2cupswater

2Tbsp.butter

1/2cuplight brown sugar

1/2tsp.salt

1/4tsp.ground nutmeg

1Tbsp.lemon juice

1tsp.vanilla extract

5oz.evaporated milk

Instructions

Place 5 large sweet potatoes in pressure cooker on top of trivet and add water. Lock lid and set manual timer for 20 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (about 15 minutes).

Meanwhile, while potatoes are cooking – in a small sauce pan over medium heat, add butter, brown sugar, vanilla, salt, nutmeg, and lemon juice. Heat and mix until fully melted. Then add evaporated milk and bring to a simmer.

Remove skin from potatoes and also trim any dark spots. Transfer potatoes to large mixing bowl.

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Pressure Cooker Mac and Cheese

For the first 20 or so years of my life, my mom’s famous Macaroni & Cheese was my favorite food in the whole world. I then spent several years as an adult trying to actually write down a recipe, since she never measures anything. Well, I’ve now taken it to the next level… Pressure Cooker Mac and Cheese! And it’s pretty doggone good.

I wanted to create a quick and easy version of her dish with the similar flavor profile that we could make for dinner any night of the week. The only real difference is that I used chicken stock to cook the noodles. It’s definitely more savory, but you can use water if preferred. And low and behold, after only a few tries, I think we nailed it. It even got the approval of our 2-year-old daughter!

Once cook time is complete – quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

Switch to sauté setting – add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil.

Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil. Add cheese and continue mixing until fully melted.

Nutrition Facts

Pressure Cooker Mac and Cheese

Amount Per Serving

Calories 388Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 11g55%

Cholesterol 82mg27%

Sodium 886mg37%

Potassium 306mg9%

Total Carbohydrates 34g11%

Dietary Fiber 1g4%

Sugars 5g

Protein 19g38%

Vitamin A11%

Vitamin C0.8%

Calcium36.3%

Iron6.3%

* Percent Daily Values are based on a 2000 calorie diet.

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What about The Foodie Eats?

We believe that food is meant to be enjoyed. Whether we're creating a simple recipe, or taking the time to cook a recipe that's more involved, this is our goal: Creating delicious food that everyone can enjoy.